Cherry Clafoutis

Ingredients

Vanilla bean sauce:
2 cups blue top milk
½ vanilla bean pod (split lengthways so the vanilla paste infuses into the milk)
4 egg yolks
½ cup sugar
2 Tbsp butter
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500g ripe cherries, stones removed
½ cup milk
½ cup cream
½ vanilla bean pod, split or
1 tsp vanilla extract
4 eggs
¾ cup sugar
1 Tbsp flour
1 Tbsp kirsch
¼ cup slivered almonds
2 Tbsp sugar

Method

 Step 1
Make the vanilla bean sauce first so it has a chance to cool down before using. Place milk and a pinch of sugar and half a vanilla bean into a saucepan. Bring slowly to the boil but do not allow to boil. Meanwhile whisk the egg yoks and sugar until fluffy in a deep bowl. Pour the hot milk onto the whisked yolks and sugar and continue to whisk until well mixed. Pour the mix back into the warm saucepan and return to a low heat.
Stir with a wooden spoon until the sauce begins to thicken and coats the back of the spoon. Remove from heat and pour into a jug and set aside to cool. (Use within 2–3 days)

Step 2
Grease a shallow 26cm–28 cm ovenproof dish (round, oval or oblong) with butter. Use a little of the sugar to coat the greased dish and shake excess back into measured amount.

Step 3
Place the stoned cherries evenly over the base of the dish, put aside.

Step 4
Combine milk, cream and ½ a vanilla bean in a saucepan and bring to the boil turn down and simmer for 1 minute.

Step 5
Whisk eggs and sugar until light and fluffy, stir in flour. Remove the vanilla pod from the hot milk and pour the milk over then egg mix while continuing to whisk. Add kirsch then put aside in a cool place for 10 minutes.

Step 6
Pour the batter mix (which should still be warm) over the cherries. Scatter the almonds over and bake immediately in a preheated oven at 200ºC for 25 minutes.

Step 7
As soon as the dessert is cooked, sprinkle over the remaining sugar and serve while the dessert is still warm so that the full flavour of the cherries comes through.




 
​Ready in: 50 minutes  |  Cooking time: 20 minutes 
Serves: 8

​Photography: Tracey Sunderland
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​Tip:  When making the Vanilla bean sauce, split the vanilla bean pod lengthways so the vanilla flavour infuses into the milk more easily and intensely.